I’ve tried quite a few standard chili recipes (with beef) and have yet to find one I love…it seems to always be too spicy or not spicy enough for me.

But in the interim, I have had some luck in the chicken chili department. The version I enjoy is not too spicy, fairly simple, can be thrown in the crock pot (always a bonus!) and makes for amazing leftovers during the week. Here’s the scoop on how it’s made:

*Chicken not pictured* Can you tell I just buy whatever is on sale???

INGREDIENTS

¾ lb. boneless, skinless chicken breasts

1 medium onion

1 garlic clove, minced (or one tsp. minced garlic)

1 tbsp. vegetable oil

1½ cups water

1 can white kidney beans, drained/rinsed

1 can garbanzo beans, drained/rinsed

1 can corn, drained

1 (4 oz.) can green chilis

1 can tomatoes with chopped green chilis (I use Ro-Tel or store brand)

1 tsp. chicken bouillon granule

1 tsp. cumin

DIRECTIONS

In a large skillet, sauté chicken, onion, garlic and oil until onion is tender then drop into the crock pot with all other ingredients. Cook covered on low for 7-8 hours.

My favorite way to eat it? With a dallop of sour cream, a sprinkle of cheddar cheese and a handful of Fritos.